Of course fried is great, but these baked coconut shrimp are pretty darn good! My family gobbled them up! These pics were taken quickly with my iPhone, so they are not the greatest, but you get the idea!
Ingredients:
1 lb. or large size raw shrimp
4-5 T. Cornstarch
2-3 cups sweetened coconut (flaked kind)
2-3 egg whites
2 t. chopped jalapeño (fresh or canned)
1/2 cup Apricot pineapple jam
1-2 T. lime juice
Preheat the oven to 400 degrees. Line an cookie sheet with parchment paper.
Mix the lime and jalapeño with the jam in bowl. Stick in the refrigerator. (or use your favorite dipping sauce- I used a jar of Harry and David's Charred Pineapple Relish and stirred in a few tablespoons of jalapeño.
In bowl, beat egg whites until soft peaks form. Leave in bowl or pour onto plate.
Place cornstarch and coconut flakes on two separate plates.
Holding shrimp by the tail, dip and coat lightly in cornstarch. Next, dip in egg white and then in coconut firmly packing and squeezing it on with other hand. Place on
cookie sheet and bake for 15-17 minutes or until coconut is golden brown. Turn once halfway through (at about 7 or 8 minutes) *TIP: place on upper rack in oven not lower rack or they will burn.Serve hot with apricot pineapple dipping sauce. Recipe adapted from thegirlwhoateeverything.
Ingredients:
1 lb. or large size raw shrimp
4-5 T. Cornstarch
2-3 cups sweetened coconut (flaked kind)
2-3 egg whites
2 t. chopped jalapeño (fresh or canned)
1/2 cup Apricot pineapple jam
1-2 T. lime juice
Preheat the oven to 400 degrees. Line an cookie sheet with parchment paper.
Mix the lime and jalapeño with the jam in bowl. Stick in the refrigerator. (or use your favorite dipping sauce- I used a jar of Harry and David's Charred Pineapple Relish and stirred in a few tablespoons of jalapeño.
In bowl, beat egg whites until soft peaks form. Leave in bowl or pour onto plate.
Place cornstarch and coconut flakes on two separate plates.
Holding shrimp by the tail, dip and coat lightly in cornstarch. Next, dip in egg white and then in coconut firmly packing and squeezing it on with other hand. Place on
cookie sheet and bake for 15-17 minutes or until coconut is golden brown. Turn once halfway through (at about 7 or 8 minutes) *TIP: place on upper rack in oven not lower rack or they will burn.Serve hot with apricot pineapple dipping sauce. Recipe adapted from thegirlwhoateeverything.
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